Why This Recipe Works

The sweet heat of the Calabrian chiles and honey glazed the tender eggplant, so it quickly caramelized and charred under the broiler. The cool and creamy burrata brought delicate balance.

Before You Begin

Calabrian chiles are spicy chiles from Italy. Harissa paste or chili-garlic sauce can be substituted. Serve with crusty bread.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil and spray with vegetable oil spray. Toss eggplant with 1 tablespoon oil and table salt in large bowl and arrange in single layer on prepared sheet. Broil eggplant until softened and beginning to brown, 8 to 10 minutes.

Combine Calabrian chiles and honey in small bowl. Reserve 4 teaspoons chile mixture for serving. Flip eggplant pieces; brush with remaining chile mixture; and continue to broil until eggplant tops are well browned, 7 to 10 minutes.

Toss mesclun, lemon juice, and remaining 2 tablespoons oil in large bowl until evenly coated. Divide mesclun, eggplant, and burrata among 4 plates. Drizzle with reserved chile mixture and sprinkle with lemon zest, almonds, and sea salt. Serve.